raspberry scones

Ingredients

Scones:

3 cups all purpose flour

1/3 cup granulated sugar

1 tbsp baking powder

1 tsp salt

12 tbsp unsalted butter, chilled

3/4 cup whole milk

1/2 tsp vanilla extract

1 cup raspberries, frozen

course sugar (for sanding)

Lemon Frosting:

1 cup powdered sugar

1 tbsp lemon juice

Instructions

1. Preheat oven to 375F.

2. Line a large sheet pan with parchment paper, or silicone mat and set aside.

3. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until combined.

4. Use a pastry blender to incorporate the butter into the dry ingredients, until a coarse crumbly mixture forms.

5. Drizzle the milk and vanilla over the crumbs, and stir with a wooden spoon until mostly combined.

6. When the crumbs are mostly moistened, switch to using your hands. Knead firmly but gently until all the flour is combined and holds together in a large mound.

7. Add raspberries and work together until they are evenly distributed within the mound, being careful not to over mix.

8. Transfer to a lightly-floured work surface, and shape the dough into a flat, round disk, about 1-1/2 inches thick. It does not have to be perfect!

9. Use a knife to cut the dough into 8 wedges.

10. Transfer the scones to the prepared sheet pan, leaving space between them. Lightly brush the tops of the scones with milk, and sprinkle with coarse sugar.

11. Bake for 20-30 minutes, until the scones are golden, gently puffed, and cooked through.

12. While scones are cooking, make frosting by stirring the powdered sugar and lemon juice until smooth.

13. While the scones are still warm, drizzle each with the frosting, then place on a baking rack to cool. Enjoy!